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Easy Chipotle Ranch Grilled Chicken Burrito

Easy chipotle ranch grilled chicken burrito sliced open on wood
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A simple yet flavorful burrito featuring smoky chipotle ranch grilled chicken wrapped with rice, beans, corn, and cheese for a quick and satisfying meal.

Ingredients

Scale
  • For the Chipotle Ranch Chicken:
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 (1 oz) packet dry ranch seasoning mix
  • 2 tbsp adobo sauce from a can of chipotles in adobo (add 1 minced chipotle pepper for more heat)
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp garlic powder
  • For Assembling the Burritos:
  • 4 large (10-inch) flour tortillas
  • 1 cup cooked white or brown rice, warm
  • 1 cup shredded Monterey Jack or cheddar cheese
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen/thawed, or canned)
  • ½ cup diced red onion
  • ½ cup fresh cilantro, chopped
  • Optional for serving: sour cream, extra ranch dressing, hot sauce, lime wedges

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together the dry ranch seasoning, adobo sauce, olive oil, lime juice, and garlic powder. Add the chicken and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
  2. Grill the Chicken: Preheat your grill or a grill pan over medium-high heat. Grill the chicken for 6-8 minutes per side, or until fully cooked through (internal temperature of 165°F). Transfer to a cutting board and let it rest for 5 minutes before slicing into thin strips.
  3. Warm the Tortillas: Briefly heat the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 20-30 seconds.
  4. Assemble the Burritos: Lay a warm tortilla flat. In the lower third of the tortilla, layer a scoop of warm rice, a handful of black beans, corn, a portion of the grilled chicken strips, red onion, cheese, and cilantro.
  5. Fold and Roll: Fold the sides of the tortilla inward over the filling. Then, tightly roll the burrito from the bottom up, away from you, keeping the sides tucked in. For a secure hold, you can wrap the finished burrito in parchment paper or foil.

Notes

Store assembled burritos tightly wrapped in foil or plastic wrap in the fridge for up to 3 days. To freeze, wrap each burrito tightly in foil and place in a freezer-safe bag for up to 3 months. Reheat from frozen in the oven at 375°F for 25-30 minutes.

Nutrition

Find it online: https://harmonymeal.com/easy-chipotle-ranch-grilled-chicken-burrito-2/